20-Minute Creamy Skillet Chicken with Corn, Tomato & Basil

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

2 corn, kernels cut from the cob

1 large tomato, chopped

1 large clove garlic, grated

½ cup dry white wine

½ cup sour cream

¼ cup chopped fresh basil

Snipped fresh chives for garnish

Directions

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 5 to 7 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil, corn kernels, tomato and garlic to the pan. Cook, stirring, until the tomatoes start breaking down, about 2 minutes. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan along with the basil; turn to coat. Serve the chicken topped with the sauce. Garnish with chives, if desired.

Notes

Use full fat Greek yogurt instead of sour cream

Use chicken stock instead of white wine

No basil for cate

Nutrition

• Calories: 325 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Cholesterol: 97 mg
• Sodium: 214 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 28 g